Why Fly Ice All the Way From Japan?
Matchaya uses Kuramoto Ice, which comes from a family-run Japanese ice maker with roots dating back to 1923. The producer slowly freezes soft underground water from the Mount Hakusan region over more than 72 hours, using continuous agitation to help remove trapped air and impurities.
Before shaving, the team lets the ice warm slightly from its deep-frozen state. A finely adjusted blade then shaves it into thin, delicate flakes. This process aims to create a light texture, while the ice’s neutral flavour lets the toppings come through.
The collection also draws on founder Kevin Chee’s experience tasting more than 100 kakigori in Japan. Each bowl features four layers of flavour and texture, giving you more to work through than a mound of ice with toppings sitting on the surface.
Tiramisu, Strawberry Yogurt and Mango Coconut
The Chocolate Tiramisu comes with a double espresso on the side. Pour it over the dark chocolate, ladyfingers and mascarpone cream, adding as much coffee as you like.
If you prefer a fruit-based dessert, Strawberry Yogurt brings together berries and tangy yoghurt, inspired by a strawberry farm in Tochigi, Japan.
Mango Coconut turns to the familiar flavours of mango pomelo sago. Coconut cream and dried coconut accompany the mango compote, while mango popping boba adds little bursts of juice between spoonfuls.
30% Off All Five Flavours Until 22 November
The launch promotion runs all day at Matchaya’s Tiong Bahru outlet from 5 to 22 November 2026. If you’re deciding which to try, here is how the five bowls compare. Promotional prices below reflect a 30% discount on the listed menu prices.
